For this recipe I have used left over pumpkin from the previous dinner, you can either boil pumpkin or use the store bought pumpkin purée. I hope you try out this delightful recipe and do let me know how it turned out for you in the comment section below.

Pumpkin & Quinoa Breakfast Recipe

Ingredients

Quinoa – 250 gms

Pumpkin – 400 gms

Yogurt – 1/2 cup

Honey – 2 Tbsp

Walnuts – 1 Tbsp, chopped

Cashew nuts – 1 Tbsp, chopped

Directions

In a pot take quinoa and water and bring to boil.

Then reduce the flame to simmer and cook for 20 minutes ( you don’t have to dry out the quinoa, keep it little runny).

Meanwhile, in a different pot boil the pumpkin (skinned and deseeded) until soft.

Remove the pumpkin and blitz in a food processor until smooth.

You need to let both quinoa and pumpkin prior mixing.

Once cold, take quinoa, pumpkin purée, yougurt and honey and gently mix in.

Dish out, garnish with nuts and enjoy.

Note: Adjust the amount of honey as per your taste, you can even add sugar once quinoa is almost cooked.